Mayonnaise is a stable
emulsion consisting of
oil,
egg yolk,
vinegar,
condiments and spices. The emulsion is formed when the tiny drops of oil are held in suspension. The egg yolk coats each drop of oil and acts to keep it from separating out.
Gelatin,
condensed milk or even a
cooked starch paste will do the same.
Egg yolks are used as a rule, because they form a heaver emulsion with a deeper yellow color.
Use only fresh eggs; if the eggs are even a little stale it will not form a stable emulsion. Be careful adding salt, too much will break the emulsion. Sugar helps keep the emulsion stable.
Recipes:
Mayonnaise Dressing:
½ teaspoon of prepared mustard
½ teaspoon of sugar (optional)
a few grains of cayenne or white pepper
1 fresh egg yolk
1 tablespoon of vinegar
1 tablespoon of strained lemon juice
a few grains of salt
oil
Sift the mustard, sugar, pepper, and salt into a bowl, add the egg yolk, mix thoroughly, then add the vinegar stirring constantly. Add two teaspoons of oil at a time while beating constantly. It takes about 10 minutes to get a good mayonnaise.
Mayonnaise with Condensed Milk:
1 cup of condensed milk
2 egg yolks
1/8 teaspoon salt
1/8 teaspoon dry mustard
1/3 cup of vinegar
2/3 cup of oil
Beat the egg yolks adding the condensed milk and seasonings, then the oil and vinegar alternately a little at a time.
Other Dressings based on Mayonnaise:
Almond Mayonnaise Dressing:
Cream Mayonnaise Dressing:
Chutney Dressing:
Caper Dressing:
Caviar Horseradish Dressing:
Cumberland Dressing:
Cranberry Dressing:
Egg Dressing:
Green Dressing:
Horseradish Dressing:
Olive Dressing:
Olga’s Dressing:
Piquante Dressing:
Red Dressing I:
Red Dressing II:
Russian Dressing I:
Russian Dressing II:
Russian Dressing III:
Roquefort Cheese Dressing:
Sour Cream Dressing:
Thousand Island Dressing:
Victory Dressing: